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Cheese : chemistry, physics, and microbiology.
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to...
| Cote: | Libro Electrónico |
|---|---|
| Autres auteurs: | |
| Format: | Électronique eBook |
| Langue: | Inglés |
| Publié: |
Amsterdam ; London :
Elsevier,
©2004.
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| Édition: | 3rd ed. / |
| Sujets: | |
| Accès en ligne: | Texto completo |